Trenette with Jalapeño Pesto Recipe

Trenette with Jalapeño Pesto Recipe

Pesto takes a basil break for some hot peppers

Every cook should know how to make a basic pesto, that heavenly, easy-to-make blend of basil leaves, olive oil, pine nuts and Parmesan cheese. Once you’ve mastered that technique, provided you’re into face-melting heat (Serranos are HOT), the next logical step is swapping the basil for hot chili peppers. Mario Batali recommends tossing it with trenette, a pasta similar to thin linguine, but it makes a great crostini spread and adds an equally tasty kick to cooked vegetables.

Trenette with Jalapeño Pesto Recipe

Prep Time:
30 minutes

Cook Time:
30 minutes

Level of Difficulty:
Easy

Serving Size:
6

Ingredients

For the pesto

6
jalapeño peppers, cored and seeded

5
Serrano chilies, cored and seeded

1/2
medium
red onion, finely diced

1/2
cup
sliced blanched almonds

1
cup
extra virgin olive oil

salt, to taste

For the pasta

1/4
cup
extra virgin olive oil

6
cloves
garlic, thinly sliced

1 1/2
pounds
trenette or thin linguine

1/2
cup
fresh breadcrumbs, toasted

Directions

Jalapeño pesto:

Place the jalapenos, serranos, onions, almonds, and olive oil in a food processor and process until smooth.

Season with salt to taste.

Pasta:

Bring 8 quarts of water to a boil in a large pasta pot.

While the water is heating, combine the olive oil and the garlic in a 12- to 14-inch saute pan, and saute over medium high heat until the garlic is almost brown, about 3 minutes.

Add 1 1/2 cups of the jalapeño pesto and bring to a simmer. When the water comes to a boil, add 2 tablespoons salt.

Drop the trenette into the boiling water and cook for 1 minute less than the package instructions indicate.

Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the jalapeño mixture.

Drain the pasta in a colander and add it to the jalapeño mixture. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl.